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Sweet Potato Casserole With Pecans
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Thanksgiving classic: Sweet Potato Casserole with pecan topping, no marshmallows.
Ingredients:
  • For the filling:
  • 2 1/2 pounds sweet potatoes
  • 1/2 cup milk
  • 1/3 cup maple syrup
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • Zest from 1 medium orange
  • For the crumble topping:
  • 3/4 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 4 tablespoons unsalted butter, room temperature
Instructions:
  • Preheat the oven to 350°F and butter a 2-quart baking dish.
  • Peel and chop the sweet potatoes into 2-inch chunks. Boil them in a large pot of water until tender, about 15 minutes. Drain and cool for 5 minutes before using.
  • Puree the sweet potatoes in a food processor until smooth. Makes about 4 cups of puree. Refrigerate until ready to use for the casserole.
  • Prepare the sweet potato filling: Combine sweet potato puree with milk, maple syrup, egg, cinnamon, ginger, nutmeg, salt, and orange zest in a large bowl. Transfer the mixture into the baking dish, spreading it evenly.
  • Prepare the topping by combining pecans, flour, brown sugar, butter, and cinnamon in a bowl until large crumbly clumps form. Sprinkle the crumble over the sweet potatoes.
  • Baking Instructions: Bake until the topping is beautifully golden brown, approximately 30-35 minutes. Allow the casserole to cool for 10 minutes before serving. Enjoy the dish? Share your thoughts and rating with us!

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